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Pineapple Cranberry Relish – 5 Ingredients Easy Recipe

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Pineapple Cranberry Relish – 5 Ingredients Easy Recipe is a must have cranberry relish at the Thanksgiving Dinner Table. It is perfect to be served with your roasted root vegetables, alongside your cracker and cheese platter or on top of your favorite protein.

Pineapple Cranberry Relish

Pineapple Cranberry Relish

Pineapple Cranberry Relish

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Cranberry sauce or relish or chutney is a quintessential condiment on the Thanksgiving Dinner Table. I have never come across a holiday dinner setting which is missing out on cranberry sauce. This sauce or relish or chutney is often served with turkey for Thanksgiving and/or Christmas dinner. When this is made with just 5 Ingredients, then all the more reason to make it.

Little History – There is no historical evidence if Cranberry sauce was consumed as a part of the meal in 1600s by Pilgrims and the Native Indian Tribe. What makes it more unlikely is that the use of sugar was not much widely known on the native american side at that time. The tribes did use cranberries though for dyes, medicine and food. The cranberry sauce finds a better mention in the history in 1800s when Americans started dry harvesting. In early 1900s, when the wet harvesting of the cranberries became a more handy technique, the production of these grew and cranberry sauce made it to the shelves of the American Market.

Pineapple Cranberry Relish

Pineapple Cranberry Relish

If you ask me, how will I compare it to any Indian Berry back home, then I would say that it is closer in taste and texture to Karonda (known as Bengal Currant in English) and Amla (gooseberry) with the similar health benefits.

Here is how to make Pineapple Cranberry Relish .

Pineapple Cranberry Relish
Print
Pineapple Cranberry Relish
Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins
 

Pineapple Cranberry Relish - 5 Ingredients Easy Recipe is a must have cranberry relish at the Thanksgiving Dinner Table. It is perfect to be served with your roasted root vegetables, alongside your cracker and cheese platter or on top of your favorite protein.

Course: Side Dish
Cuisine: American
Servings: 2 cups
Author: Sonal Gupta @ simplyvegetarian777
Ingredients
  • 12 ounce Cranberries fresh
  • 20 ounce Pineapple chunks, canned unsweetened
  • 1/3 cup Brown Sugar packed
  • 2 Cloves crushed lightly
  • 1 cup Water
  • 1/4 tsp chili flakes optional
Instructions

  1. Take a blender. Add washed cranberries, Pineapple chunks along with its juice to the blender. Churn in the blender till roughly blended. We want chunky blend and not the smooth blend of berries and pineapple. If some berries are left whole, then it is okay.

  2. Now take a heavy bottom sauce pan. Add Cranberries +Pineapple crush into the pan. Add packed brown sugar, crushed cloves and 1 cup water to the pan. If you are planning to add a little kick to the relish, then add a fat pinch of chili flakes to it now. This step is totally optional.

  3. Bring the Pineapple Cranberry Relish mix to a boil. Reduce the heat to medium and cover with a lid. Covering with lid is important since it splatters while cooking. Cook for 10-15 minutes till the relish starts thickening. Keep stirring in between, to avoid burning.

  4. Switch off the heat Let it cool down completely to the room temperature before storing it.

Storage

  1. Store the Relish in a clean glass jar with air tight lid or a clean plastic container with a tight lid. You can store it at the room temperature, but for better shelf life, store it in the refrigerator.

Serving Suggestion

  1. Serve this relish on top of your favorite roasted protein.


  2. Serve it with your Cheese Platter along side your cheese and crackers, grapes, celery and wine.

  3. Bake with this relish. Make mini bites with ready to use puff pastry or pie shells. Cut small pieces of these pastries, fill them with some cheese, relish and nuts. Bake till golden. These make perfect appetizers.

  4. Spread on your sandwiches and wraps and make a filling delicious wrap with some protein and nuts in it.

Isn’t this Pineapple Cranberry Relish easy peasy? Simple instructions and made with just 5 MAIN INGREDIENTS. The best part is that this can be made in advance and used as required. You can use it warm or room temperature or cold out of refrigerator. I am going to eat it for my snack today with some cheese and crackers plus celery and carrots.

You got to try my Creamy Garlicky Mashed Potatoes for your Thanksgiving meal along side this chutney.

This chutney or sauce makes an excellent gift for your hostess if you are invited for a dinner. Also, this relish goes very well in any last minute small baked bites, made with some cheese, nuts and cranberry sauce. A recipe coming up soon for that.

Pineapple Cranberry Relish

Pineapple Cranberry Relish

Some other recipes to try for Thanksgiving from my blog are – Green Beans with Cranberry Sauce , Grilled Asparagus , Broccoli in Orange and Honey , etc.

The ingredients that you can order from Amazon

Cranberry Fresh

Pineapple canned 

Brown Sugar

Cloves

Glass Jars for Storage

Cranberry is a small sweet and tart berry with a slight bitter after taste. To learn more about this berry, click here (source -wiki). This berry is very high in Vitamin C, which makes it perfect to be included in your Winter Diet to boost the immunity and help keep the cold and cough at bay! If not for anything else, make this relish for the cold reason.

Can’t make it now? PIN Pineapple Cranberry Relish FOR LATER!

Pineapple Cranberry Relish

Pineapple Cranberry Relish

I am sure that you will be making this delicious Pineapple Cranberry Relish for this Thanksgiving and probably would not be making it any other way! 🙂

Keep me posted if you try this recipe and send your reviews.

In my Kitchen, you will always EAT HAPPY & STAY HAPPY!

Sonal

 

Chana Dal Khichdi – Meatless Monday

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I don’t remember as to how and where, I learnt to make this Khichdi. May be a mix and match of so many recipes that I come across or may be out of boredom of eating same old, same old every time! Nonetheless, it is a must try.

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I can vouch that it is just absolutely divine in taste and though Khichdi, it is no less than a Royal Khichdi. If you belong to the category who think that the Khichdi is just for the sick and ailing, then you are in for a treat.

Chana Dal Khichdi

Chana Dal Khichdi

It is a compete one pot meal! Perfect for a lazy weekend lunch or a busy weekday night. Flavors of piping hot Chana Dal Khichdi brighten up any cold, dull and gloomy winter day.

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Combined with some roasted Papad, Ghee ka Tadka, Yogurt, Mango Pickle,  Green Coriander Chutney, Onions and squeeze of Lemon juice, it is just out of this world. It represents true desi khana!

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Made in no time and enjoyed by all, has become a staple in my house. Amit, who runs away from the sight of Khichdi, would take second helpings of this one. My kids, who would prefer pasta over the regular Khichdi, would eat it delightfully!

This is how I made it!

Chana Dal Khichdi

  • Servings: 2
  • Difficulty: easy
  • Print

Chana Dal Khichdi

Chana Dal Khichdi

Kitchen Equipments Required

Chopping board, knife, a medium bowl to soak, a pressure cooker or a sauce pan with lid, cooking spoon or ladle, a small pan to make tadka/Chhaunk.

Ingredients

Basmati Rice – 1/2 cup

Chana Dal – 1/2 cup

Ginger – 1 tsp, finely chopped

Onions – 1/2 cup, thinly sliced

Water – 4 cups

Coriander / Cilantro Leaves for garnish

Lemon juice to add later

Oil & Spices

Ghee – 1/2 tbsp

Cumin Seeds – 1/2 tsp

Bay Leaf – 1 small

Cinnamon stick – 1 small

Red Chili, whole & dry – 1

Cloves – 2

Black pepper corns – 4

Turmeric – 1/2 tsp

Red chili powder – 1/4 tsp

Garam Masala – 1/4 tsp

Salt – 1&1/4 tsp or to taste

Sugar – 1 pinch

Tadka / Chhaunk

Ghee –  1 tbsp

Asafetida / Hing – a pinch

Cumin seeds – 1 tsp

Red chilli powder – 1/2 tsp

Method

  1. Take a bowl. Add rice and Chana dal to it. Wash it thoroughly and soak in 1&1/2 cups water for 15 minutes.
  2. Take the pressure cooker. Heat 1/2 tbsp ghee in it. Lower the heat and add cumin seeds, bay leaf, cinnamon stick, whole red chili, cloves and black pepper corn to it.
  3. Once the cumin seeds start crackling, add ginger and onions to it. Also add the pinch of sugar. Sauté the onions on medium flame till they become golden brown. Adding a pinch of sugar to the onions, help in quick and nice caramelization of the onions. You may skip the sugar as well.
  4. Once the onions are golden, drain the water from soaked rice and dal. Add the rice and dal to the pressure cooker along with turmeric, red chili powder, salt and garam masala. Stir in well and cook for a minute.
  5.  Now add 4 cups of water. Stir well with ladle.
  6. Put the lid of the pressure cooker along with its weight (whistle). Increase the heat to maximum. Cook for 1 whistle and then lower the flame. Cook on summer for 3-5 minutes. Switch off the flame. Let the steam evaporate on its own.
  7. Now remove the weight and open the lid. Let it stand for 5 minutes.
  8. Add chopped coriander leaves. Stir gently.
  9. Pour out in a serving bowl. Top with tadka and serve warm.
  10. Making the Tadka – Heat Ghee in a pan. Lower the flame and add cumin seeds and asafetida to it. Once the cumin seeds crackle, add red chili powder and switch off the flame. It is ready to be poured over Khichdi.

Notes

If you are using the sauce pan instead of pressure cooker, use 6 cups of water. After the first boil, reduce the heat, cover and cook on simmer, till water is evaporated and chan dal is cooked well.

Yet another delectable dish from my Indian American kitchen to yours! Enjoy and Stay Warm!

Sonal

 

Jodhpuri Pulav Easy Recipe

by 14 Comments

Jodhpuri Pulav is a royal and rich preparation from Jodhpuri cuisine. It is prepared with a selection of nuts and vegetables, cooked in yogurt and other whole spices. It is a complete meal in itself.

Jodhpuri Pulav is a royal and rich preparation from Jodhpuri cuisine. It is prepared with a selection of nuts and vegetables, cooked in yogurt and other whole spices. It is a complete meal in itself. #vegetablepulav #pilaf #pulao #jodhpuripulao

Jodhpuri Pulav

Jodhpuri Pulav

I have been super lazy lately and haven’t prepared any savories or sweets for the most festive festival DIWALI! I literally have always loved this festival, since the first day of my childhood that I could remember….but that too couldn’t nudge or budge me at all! Nah! Not yet!


Who knows, I might make something the last minute 😁. Have grounded those cashews for decandent KAJU KATLI! 😉

Jodhpuri Pulav is a royal and rich preparation from Jodhpuri cuisine. It is prepared with a selection of nuts and vegetables, cooked in yogurt and other whole spices. It is a complete meal in itself. #vegetablepulav #pilaf #pulao #jodhpuripulao

Jodhpuri Pulav

I love pulavs of any kind so I was looking to try a new recipe,….. something more Royal and rich to set the festive mood right! Marwadi and Rajasthani cuisine was on my mind, so when I stumbled upon Jodhpuri Pulav, I read quite a lot of recipes online to match the key notes. They all used dry fruits, basmati rice, raisins, yogurt and some basic whole spices. My addition was- loaded vegetables to make it a complete meal in itself!

I am pairing this Royal and Decandent Jodhpuri Pulav with Kadhai Paneer and Tadka Lauki Chana Dal along with Chapatis  to serve my family and friends for Diwali Dinner!

Jodhpuri Pulav is a royal and rich preparation from Jodhpuri cuisine. It is prepared with a selection of nuts and vegetables, cooked in yogurt and other whole spices. It is a complete meal in itself. #vegetablepulav #pilaf #pulao #jodhpuripulao

Jodhpuri Pulav

This is how I made it!

Kitchen Equipments Required

Chopping board, knife, heavy bottom big sauce pan with lid and a stirring spoon, a bowl to soak the rice, 1-2 extra bowls, fork.

Ingredients 

Basmati Rice – 1&1/2 cups, washed and soaked for 15 minutes.

Mixed Vegetables – 1&1/2 cups (including peas, green beans, cauliflower and carrots). I used frozen.

Ginger – 1 tsp, finely grated

Garlic – 1 big pod, finely chopped

Onions – 1/2 cup, thinly sliced

Yogurt – 1/2 cup

Water – 2&1/2 cups

Nuts

Cashews – 15

Almonds – 15

Raisins – 25

Oil & Spices

Ghee – 1/2 tbsp + 1/2 tbsp

Cumin seeds – 1 tsp

Fennel seeds – 1/2 tsp

Bay leaf – 1 large

Cinnamon stick – 1 small piece

Black pepper corns – 4

Cloves, whole – 4

Garam Masala – 1/2 tsp

Salt to taste

Method

  1. Take the heavy bottom pan and heat 1/2 tbsp ghee in it. Lower the flame and sauté cashews, almonds and raisins till they become slightly golden. Do it on the lowest flame and don’t burn them. They brown pretty quickly so attend them attentively. Take them out in a bowl. Set aside.
  2. In the same pan, add 1/2 tbsp more of ghee. Add all the spices besides Garam masala and salt. Sauté them on lower flame for few seconds till cumin seeds splutter a bit.
  3. Now add the ginger, garlic and onions to the pan. Sauté on medium flame for 4-5 minutes till onions turn slightly golden. Now add the mix vegetables and sauté for 2 more minutes.
  4. Drain the soaked rice and add to the pan. Toss and sauté for 1 more minute.
  5. Add cashews, raisins, almonds, yogurt, water, Garam masala and salt. Stir well with stirring spoon. Bring it to a boil. Lower the flame to simmer. Cover and cook till all the liquid is absorbed.
  6. Let it stand without opening or touching for 5-7 minutes.
  7. Open the lid and fork it gently to separate the rice grains.
  8. Serve it warm!

Have a safe and happy Diwali Folks! Wishing health, wealth and prosperity from my Indian-American Kitchen to yours!!

Sonal

Aloo Bread Tikki (Potato Bread Cutlets)

by 9 Comments

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Oops I deep fried again! 😁😮 I have a very good explanation to it. Believe me!

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The weather outside is wet, the temperatures are cooling down, the day light saving kicked in today so gained an hour, feeling blah, feeling cold and crappy…. Are these enough reasons to indulge? Eh! Who am I kidding? I wanted hot, comforting and indulging bite to calm myself down. Hence the tikkis swam through the oil, went inside my mouth, teeth and tongue dwelled on these and heart said, ahhhhhh…heaven!!

It makes the perfect foot ball game night snack, a party finger food, a kitty party indulgence and stuff inside a bun and serves as a great slider.

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This is a quick and super easy recipe. Here is how to do it!

Aloo Bread Tikki

  • Servings: 4-6
  • Difficulty: easy
  • Print

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Kitchen Equipments Required

a big bowl for mixing, grater, a heavy bottom wok or kadhai to fry, a slotted spoon, a plate with paper napkins to rest the tikkis.

Ingredients

Potatoes / Aloo – 4 medium, boiled, peeled and grated

Bread slices, (stale preferred) – 2, crushed. I used multi grain. You may use any kind available.

Ginger – 1 tsp, grated

Oil & Spices

Coriander powder – 1 tbsp

Red chili powder – 1/2 tsp

Garam Masala – 1/2 tsp

Cumin / Jeera powder – 1/2 tsp

Cloves Powder – 1/4 tsp, optional

Dry Mango powder / Khatai/ Amchur – 1/2 tsp. You may use 1 tsp lemon juice instead.

Salt to taste

Oil to deep  fry

Method

  1. Preparing for the Tikkis – Take the bowl. Grate potatoes and ginger in it. Add crushed bread slices. Add all the spices as mentioned above. Mash with hands and bring together in a crumbly dough.
  2. Shaping the Tikkis – Pinch about 3 tbsp portion from the potato mixture. Press it hard between hands and shape into even discs of about 1/2 to 3/4 inch thickness.   Make sure that there are no cracks on the surface. Keep aside and finish the mixture likewise.
  3. Deep Frying the Tikkis – Heat the oil in the wok or kadhai. Slip 2-3 Tikkis at a time in the hot oil, from the side carefully. Do not over crowd the wok. The oil should be hot. The Tikkis would surface to the top. Fry them till the beautiful golden color is achieved on the bottom of the Tikki. Once they are golden and crisp at the bottom, flip them gently with slotted spoon and let cook till they are golden on the other side too.
  4. Serving Suggestion – Serve them hot with Green Cilantro Chutney and Ketchup. Even Tamarind and Dates Chutney will go very well with it.

Enjoy these gorgeous golden, vegetarian and vegan, Tikkis from my Indian American Kitchen to yours :).

 

Sonal

Arbi ki Chaat / Colacasia Fry

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Arbi ki Chaat / Colacasia Fry

Arbi ki Chaat / Colacasia Fry

Arbi ki Chaat / Colacasia Fry

Arbi or ghuiya is a hit and miss root vegetable with many people. Some people like me adore it and can eat it in any form and there are people like my husband, who won’t touch it. But I cook for myself too. Yes! And I admit it with pride.

Arbi ki Chaat / Colacasia Fry

Arbi ki Chaat / Colacasia Fry


It is commonly known as Colacasia and Taro root in other parts of the world. It has huge leaves which resemble elephant’s ears and are used for culinary purpose too. South Asian and African countries use this root vegetable a lot in their cooking.

Chaat is local street food! Spicy! Salty! Delicious! Filling! Comforting!

Arbi or taro root is signifcantly high in dietary fibre as well as carbs. It also contains high levels of Vitamin A, C, E, B6 and Folate as well as magnesium, iron, zinc, phosphorus, potassium, manganese and copper. It is a complete vegetable in a way, though not a good source of protein. No wonder, it is advised to be consumed during Fasting Season. 

“Life is already complicated, Recipes need to be simple.

 

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Some other Fasting recipes from my blog are – Navratri dos and donts , sabudane ki khichdi , Lauki kuttu ke kofte , kuttu ke paranthe and many more.

This is how I made it!

Kitchen Equipments Required

pressure cooker or pot with lid, a big heavy bottom pan or non stick pan, stirring spoon, chopping board and knife, mixing bowl.

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Arbi ki Chaat / Colacasia Fry
Author: 
Recipe type: Snack for fasting
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Easy recipe using colacasia / arbi.
Ingredients
  • Arbi / Taro - 6 to 7 medium
  • Oil - 1 tbsp
  • Cumin powder, dry roasted - ½ tsp. Refer notes on how to make it at home.
  • Black pepper powder - 2 fat pinches
  • Cloves powder - a small pinch
  • Salt to taste. I used Sendha namak or rock salt.
  • Green chili - 1 small, chopped fine
  • Ginger - 1 small piece, sliced thin
  • Cilantro / Coriander leaves - 2 tbsp, chopped fine
  • Lemon juice of a small lemon
Instructions
  1. Wash the Arbi / Taro Roots. Pressure cook them with their peel in little water for 1&1/2 whistle. Switch off the flame. Once the pressure is released, open the cooker, drain water. Set the boiled Arbi aside. Cool them for 10 minutes. Peel them. We are looking for partially boiled taro roots. They should not be mushy after pressure cooking. We want a sturdy texture at touch.
  2. Heat the oil in pan. Meanwhile cut the boiled and peeled Arbi into thin discs. You may slice these like potato fries as well.
  3. Lower the flame to medium high and place the cut Arbi pieces in the pan. Space them out evenly. Cook them from both the sides till they crisp up. Look at the pictures below. It will take good 6-7 minutes.
  4. Place these crisp slices of Arbi in the mixing bowl.
  5. Add all the above ingredients as mentioned above to the bowl. Toss them together.
  6. Serve warm. You may add a little bit of green cilantro chutney and pomogrenate pearls as well.
Notes
Use of pressure cooker is a good practice. It saves time, energy and is more efficient.
How to make Roasted Cumin Powder - Dry roast the cumin seeds on low flame till toasted. Cool them to room temperature. Grind into fine powder and store in air tight container. It is a great addition to fruits salad and vegetable salad.
You may use potatoes in place of taro in this recipe.
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Pictures showing how to cook Arbi in the pan.

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Enjoy these during fast or otherwise. Have a great Sunday!

Sonal

 

Fasting Spice Mix

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Fasting Spice Mix

Fasting Spice Mix

Fasting Spice Mix

Fasting Spice Mix is the spice blend to keep in your kitchen pantry. It can be used either when you are fasting or otherwise also.

With fasting and gluten free eating, we are trying to find a good balance of spices that we can use while fasting. Ginger, Green chillies and Cilantro / Coriander leaves are cleansing in nature. They cleanse and detox our systems and boost immunity.


While on the other hand, lot of dry spices are prohibited to be used in fasting recipes. I always use Roasted Cumin powder, black pepper powder and cloves for seasoning my fasting food. With repetitive use, I found a good balance of three together.

Sharing today a simple fasting (vrat) spice mix, that can be made in advance and kept handy to be sprinkled when needed. This again helps in cleansing our system and boosting the immunity.

You may sprinkle this spice mix on your dry fruits, aloo ki chaat, yogurt, lassi, fruits etc.

Some recipes to try from my blog for Navratri Fasting are – Arbi ki Chaat , kuttu ke paranthe , rajgira kuttu ke cheele etc.

Fasting Spice Mix

Fasting Spice Mix

This is how I made it.

Kitchen Equipments Required

Heavy bottom pan, stirring spoon, grinder

Save Print
Fasting Spice Mix
Author: 
Recipe type: spice mix
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 2 tbsp
 
Easy spice mix recipe for Navratri fasting
Ingredients
  • Cumin seeds - 1&1/2 tbsp
  • Black Pepper Corns - 10
  • Cloves - 6
Instructions
  1. Take the heavy bottom pan. Dry roast all the ingredients in it till they are slightly golden. Don't brown them or burn them.
  2. Cool them to the room temperature.
  3. Take the spice grinder and grind them fine to a powder.
  4. Store in air tight container. It is that easy!
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You can always find easy day to day useful recipes on my blog, that are tested and tried by many and approved with pleasure.

In my Kitchen, you will always eat happy and stay happy!

Sonal

 

Raw Banana & Peanuts Cutlets

by 20 Comments



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I get really excited around the festival time. Though it is a detox and cleansing time of 9 days, indulgence creeps in without any announcement. I indulge but at the same time, try to keep things on healthier note.


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Raw bananas are really good for health. They contain resistant starch which acts more like a fiber than starch. Including raw bananas in your diet may reduce your risk of diabetes. Much better option than using potatoes for making cutlets.

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These are super delicious, filling and an easy recipe to follow. I am sure you will love it as much as I and Amit enjoyed these. The best part is that these are gluten-free as well!

This is how I made these!

Raw Banana & Peanuts Cutlets

  • Servings: 2
  • Difficulty: easy
  • Print

Yields – 8 cutlets / Tikkiimage

Kitchen Equipments Required

Pressure cooker or pan with lid, heavy bottom pan or non stick pan, flat spatula for flipping, chopping board and knife or food processor, a mixing bowl, a plate with paper napkin.

Ingredients

Raw Bananas – 3 small

Ginger – 1 big piece

Green Chili – 2, small

Coriander / Cilantro leaves – handful

Peanuts – 2 tbsp, dry roasted

Oils & Spices

Oil – 2 tbsp to shallow fry

Cumin powder – 1 tsp, dry roasted

Black Pepper powder – 1/4 tsp

Cloves powder – a fat pinch

Lemon juice – 1 tsp

Salt to taste. I used sendha namak (rock salt) for fasting recipe. You may use table salt as well.

Method

  1. Take the pressure cooker. Pressure cook the raw bananas with peel with 1/4 cup water for 2 whistle. Take the pressure off and cool the bananas. Peel the bananas. Cut them into small pieces.
  2. Take the food processor. Add dry roasted peanuts. Crush them coarsely. Add these to the mixing bowl.
  3. Take the same food processor. Add ginger, cilantro leaves, green chilies to it. Grind them fine. Add these to the peanuts in the bowl.
  4. Take the food processor again. Add boiled cut bananas to it and grind them in the processor. Add this to the mixing bowl. You may grate these bananas alternatively.
  5. Add salt, black pepper powder, cloves powder, cumin powder and lemon juice to the bananas in the bowl.
  6. Bring everything together in a coarse dough. Pinch 7-8 lemon size balls from it. flatten them thin to make round cutlets or tikkis.
  7. Heat oil in the pan. Reduce it to medium high and add the cutlets or tikkis to the pan.
  8. Cook them from both the sides for 3-4 minutes each till they become golden.
  9. They are ready to be served hot with some Green Coriander Chutney.        

Cook Better! Eat Better! Have Fun!

Sonal

Wadi Matar Pulav

by 19 Comments

Wadi Matar Pulav is made with spicy dried Urad (lentil) nuggets and peas. It is a popular rice preparation from Punjab households, India. The pulav is a complete meal in itself. I have served it with raita (yogurt dip).

Wadi Matar Pulav is made with dried lentil nuggets and peas. It is a popular rice preparation from Punjab households, India. #wadi #vadi #wadipulao #pulav #vegetarianpulao #vegetarianpilaf #vegetablepulav

Wadi Matar Pulav

Wadi Matar Pulav

A pulav is a complete one pot meal which is relished with some raita (yogurt dip), chutney and pickles. Though you can eat it all by itself but a little company is always appreciated. Wadi is one of my favorite protein choice form Indian flavor profile. Matar is Peas which adds more fiber and protein to the recipe.


Wadi is native to the region of Punjab and Rajasthan and is used through out the year for good protein rich meals. My mother hails from a family with roots from Punjab (now in Pakistan) and she introduced me to Wadi. I remember my naani making some simple and authentic recipes which tasted heavenly. This wadi combination was one among them.

Punjabi Wadi Facts

Punjabi Wadi is a dried nugget made with Urad dal and spices like cumin. Fennel, red chili etc. Dal is soaked and ground, then shaped and finally sun dried to achieve a crisp texture and just like any sundried ingredient, has a longer shelf life! There are lot of preparations that are made in combination with it like that with potatoes, lauki or opo squash etc. My favorite still is with potatoes and rice. A spicy sturdy nugget full of texture and flavors. Amazing! Isn’t it? It tastes like any minced meat when cooked.

My mum often used it in combination with lauki and I loved it. I probably will be bringing out more recipes using wadi, filled with protein and delicious.

Wadi Matar Pulav is made with dried lentil nuggets and peas. It is a popular rice preparation from Punjab households, India. #wadi #vadi #wadipulao #pulav #vegetarianpulao #vegetarianpilaf #vegetablepulav

Punjabi Wadi

It is a very simple  preparation. Some similar recipe from blog are – Wadi Chholiya, Matar Pulav, One Pot Green Biryani and more.

This is how I made it!

Wadi Matar Pulav is made with dried lentil nuggets and peas. It is a popular rice preparation from Punjab households, India. #wadi #vadi #wadipulao #pulav #vegetarianpulao #vegetarianpilaf #vegetablepulav

Wadi Matar Pulav

 Kitchen Equipments Required 

Chopping board, knife, mallet or rolling pin for crushing, heavy bottom sauce pan with lid (non stick preferred), stirring spoon, fork.

Ingredients

Rice, Basmati – 1&1/2 cups

Punjabi wadi – 2 to 3, crushed roughly

Peas – 1 cup

Onions – 1 cup, thinly sliced

Ghee / Oil – 1/2 tbsp + 1 tbsp

Cumin seeds – 1&1/2 tsp

Bay leaf – 1 small

Black pepper corns – 4

Cloves – 4

Garam Masala – 3/4 to 1 tsp. Use good quality Garam masala.

Salt to tatste

Water – 2&1/2 cups

Method
  1. Wash and soak the basmati rice for 20 minutes.

  2. Meanwhile prep the other ingredients to make the pulav.

  3. Heat 1/2 tbsp ghee/oil in a heavy bottom sauce pan. Lower the flame and add the roughly crushed punjabi wadi to the pan. Sauté these on the lowest flame till they turn golden and crisp. Set these aside.

  4. Heat 1 tbsp of ghee/oil in the same pan. Lower the flame and add cumin seeds, bay leaf, black pepper corns and cloves. Sauté on lowest flame till cumin seeds start spluttering and spices give nice aroma.

  5. Add onions to it and sauté on medium flame for 5-7 minutes till they are slightly golden.

  6. Once onions are golden as required, add peas, roasted wadi and soaked & drained basmati to it. Sauté on medium flame for another minute.

  7. Add salt and garam masala along with water. Bring it to a boil. Lower the flame. Cover and cook till the water is all absorbed.

  8. Switch off the gas stove. Do not open the lid yet. Let the pulav sit untouched for another 10 minutes. Now open the lid and gently fork it through to fluff and mix. Do not use pressure.

  9. Serve it hot with some Cucumber Raita and Green coriander Chutney.

Tip for Salt in Rice – I always do a lick taste test for checking my salt. After I add water, I spoon some out to see if my salt is okay. I keep my salt slightly higher than required before cooking, since rice and other ingredients absorbs salt while cooking.

Tip for Red chili powder – I have skipped adding red chili powder here since punabi wadi is usually high in heat quotient. Also a good quality garam masala doesn’t need any other thing. It seasons a dish beautifully.

Enjoy a great simple meal with your family and friends! It’s a one pot rustic meal which doesn’t need anything else.

Sonal

Tea with Elaine : Kahwa, a Kashmiri Green Tea; Date, Figs n Pistachio Salami; Eggplant Fritters (Baingan Pakode), Pan Grilled

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Elaine and I decided for a date to meet up. I was so excited that I am meeting one of my oldest friends from wordpress, even if for a virtual date. There is no better love to share than the love for food! Right Elaine? I totally love her and her gorgeous food! The dips, the vegetable roasts, the goodness bars are just to die for.

Sometimes I wonder, how lucky I would have been if I was her neighbor. Sigh! I wish I had known her when I lived in UK 10 years ago.

When she said that let’s catch up over your food, I had these dishes whirling on my head. Knowing her love for Middle East food, vegetarian, eggplants, gluten free and healthier dishes in general; I had a full lunch menu in my mind but that became too ambitious for me. So I cut it down to the Brunch Menu!


A Brunch Menu which has an aromatic and healing Green tea from the northern state of India, Kashmir, infused with spices and saffron.

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Accompanying it, is Dates Figs and Pistachio Salami. Salami for the shape of it but is is oh-so-yum! I a sure Elaine is going to love it with her Kahwa. A delightful combination.

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A brunch is not complete at my place without a hearty savory dish. So I made “Baingan ke Pakode”. These are traditionally deep fried and people just love these back in India. Though not as common as potato and onion fritters, they have they own cult.

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I took a leap on these and pan grilled these so we both can enjoy these guilt-free. Yay! Elaine loved it! Right Elaine ;).

For the recipes on all 3 dishes, please click on this link in “blue”

Dal Panchratni (5 dry beans in a stew)

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Dal is Dried Beans and Panch+Ratni means 5+Gems .

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I love my dals and keep a variety of at least 10-12 different dry beans in my storage. The list includes, whole lentils, red lentils which are dehusked and split black lentils, mung with husk, mung without husk, pigeon peas or Toor or Arhar dal, rajma/red kidney beans, chhole/chickpeas, Lobiya/black eye beans, black grams, chana dal / split n dehusked black gram, urad with husk, urad dehusked and split, urad whole, chauri, pinto beans, black beans, navy or butter beans….phew!


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And the best companion to any dal or dry beans in “my opinion”, is Chawal or Rice as more commonly known ;).
Cumin Rice with every single grain separated loaded with a generous helping of dal on the top is soul food for me :).

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And yes I do indulge sometimes with Ghee and the tadka or a generous tempering.

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Recipe ! Try making it this Dussehera. A Vaishnav Dhaba style Dal with no onion and garlic.

Serves : 8

Ingredients :

Dals
Mung Chilka / yellow mung : 1/4 cup
Mung dhuli / green mung split : 1/4 cup
Masoor dhuli / red lentils : 1/4 cup
Chana dal / split black gram and dehusked : 1/4 cup
Urad Chilka / black urad split : 1/4 cup

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Oil : 1 tbsp
Ghee : 2 tsp to 4 tsp for tadka / tempering.

Spices
Cumin seeds : 1 tsp + 1 tsp
Cinnamon stick : 1 small
Bay leaf : 1 small
Dry red chillies : 2
Black pepper pods : 4-5
Cloves : 4-5
Green cardamom : 2
Garam masala : 1/2 tsp to 1 tsp as per taste
Turmeric : a fat pinch or 1/4 tsp
Salt : to taste
Red chili powder : 1/4 tsp

Tomatoes : 2 medium, ripe
Green chillies : 1-2
Ginger : 1 big piece
Fresh cilantro to garnish

Method :

Boiling the Dal

  1. Take a bowl. Add all the dry beans or dals to it. Wash them till the water is clear.

  2. Soak for 1/2 an hour in 2 &1/2 cups water.

  3. Boiling in a Pressure cooker : Boil the dal in the same water with a big pinch of turmeric and little salt. After the first whistle of the cooker, reduce the flame and continue boiling on simmer for 10 minutes. Then take it off the flame and do not open till all the pressure is released on its own.

  4. Boiling in a pan : Take a deep pan. Boil the dal with the same soaked water and additional 1 cup of water along with a fat pinch of turmeric and salt. Bring it to a boil. Then put the flame on slow and keep cooking till it’s mushy and thick. Adjust water accordingly.

  5. Dal is ready.

Making the Tomato Purée

  1. Take a blender. Add chopped tomatoes, ginger and green chili and blend them to a purée.

  2. Take a thick bottom pan and heat 1 tbsp oil in it. Once hot, lower the flame and add cumin seeds, cinnamon stick, bay leaf, cardamom, cloves, black pepper cloves to it.

  3. Sauté for 2-3 seconds till the cumin seeds start crackling.

  4. Add the puréed tomatoes to it. Stir well. Cover and cook on slow flame till all the water from the tomatoes is evaporated. It takes 7-8 minutes.

  5. Switch the stove off. The tomato purée is ready.

Putting the Dal together

  1. Add the tomato purée to the boiled dal. Add garam masala, some water if the dal is too thick and adjust the salt.

  2. Stir well. Cook on medium low flame for another 5-7 minutes.

  3. Dal is ready.

Preparing the Tadka or Tempering

  1. Take a small pan. Add ghee to it. Heat the ghee.

  2. Once the ghee is super hot, add cumin seeds. Once the seeds crackle and come to the top, add dry red chillies and chili powder. Switch off the flame.

  3. Add it on the top of the dal or as we say “temper the dal”.

  4. Add chopped cilantro leaves.

Now serve it with Cumin Rice .

Taking it to the Fiesta Friday ! I hope Angie and the co-hosts Selma and Elaine like it.

Sonal

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